Metabolomics approach for the identification of bioactive compounds released from young and mature soybean upon in vitro gastrointestinal digestion and their effect on health-related bioactive properties

Ajayi, Feyisola Fisayo; Alnuaimi, Amna; Hamdi, Marwa; Mostafa, Hussein; Wakayama, Masataka; Mudgil, Priti; Maqsood, Sajid

doi:10.1016/j.foodchem.2023.136050

Cited by 5 publications

(1 citation statement)

References 41 publications

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“…The TEAC detected in the B fraction was higher than in the PB fraction and bread in all PM formulations (Table 5), probably because the digestion generates a transition from an acidic to an alkaline medium that favors the deprotonation of aromatic ring hydroxyl groups of phenolic compounds [61]. This reaction could also be due to the fact that bound phenolic compounds or some other bioactive components might be more efficient at scavenging ABTS radicals [62]. The TEAC of the PB fraction was significantly lower in PM formulations, which is consistent with TPC and FRAP (Table 5).…”

Section: In Vitro Digestibility Of Antioxidant Compounds Of Breadsmentioning

confidence: 97%

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Monsierra,

Mansilla,

Pérez

2024

Foods

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The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

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Section: In Vitro Digestibility Of Antioxidant Compounds Of Breadsmentioning

confidence: 97%

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Monsierra,

Mansilla,

Pérez

2024

Foods

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Effect of Porphyra haitanensis polyphenols from different harvest periods on hypoglycaemic activity based on in vitro digestion and widely targeted metabolomic analysis

Chen,

Xu,

et al. 2024

Food Chemistry

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Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts

Lu,

Wang,

et al. 2024

Food Chemistry

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Metabolomics approach for the identification of bioactive compounds released from young and mature soybean upon in vitro gastrointestinal digestion and their effect on health-related bioactive properties

Cited by 5 publications

References 41 publications

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Effect of Porphyra haitanensis polyphenols from different harvest periods on hypoglycaemic activity based on in vitro digestion and widely targeted metabolomic analysis

Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts

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